There was a certain foodie theme to elements of my much-documented fiftieth, not least thanks to the "Fabulous Feast of Fish" course at the Nick Nairn Cook School from the collected Millars, plus of course the Spicery subscription from the Humphreys.
The Cook School course was a one-day course on location in deepest Stirlingshire. We learned how to shuck scallops and fillet sea bass, before going on to pan-fry our sea bass for lunch and make a monkfish stew thing for another-lunch-just-after-lunch. It was great fun, and I learned a whole load of cheffy stuff beyond cooking tips for fish. I really should put my new skills into practice sometime...
The Spicery thing is a novel idea where each month you get a curry recipe and all the fancy spices needed in the post. We started with a simple chicken Jalfrezi but moved swiftly onto a Sri Lankan Black Chicken Curry, which was easily one of the tastiest curries we've ever had. What made it better on this occasion was that the preparation turned into a real family event, with Louis chopping garlic and Holly preparing the dips. An excellent family afternoon to be repeated!
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